Bloody Mary Deviled Eggs

Bloody Mary Deviled Eggs Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Eggs: You’ll need 12 large eggs to make 24 deviled egg halves.
Slaw dressing: This replaces the usual mayonnaise and gives the filling its creamy texture with some added tang and sweetness. Brands vary quite a bit, so taste your filling before adding the full amount.
Pickle juice: Adds acidity and a little briny pickle flavor.
Steak sauce: Adds savory flavor and some extra tang to the filling.
Tomato paste: You only need a little, but it brings in the tomato flavor you’d expect from a Bloody Mary.
Garlic paste: Blends easily into the creamy filling without leaving pieces of garlic behind.
Black pepper and celery salt: Celery salt is especially important here because it’s such a classic Bloody Mary seasoning.
Red onion and celery: Finely dice these so you get a little crunch without making the filling difficult to pipe.
Lemon juice, paprika and celery salt: These create the seasoned rim around each egg white.
Bacon, pickles and celery leaves: I use all three for garnish so the finished eggs really lean into that loaded Bloody Mary look.

How to Make Bloody Mary Deviled Eggs

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the eggs: Hard-boil the eggs, then immediately transfer them to an ice bath to cool.
Prepare the eggs: Peel and halve them, then carefully remove the yolks and place them in a bowl.
Make the seasoned rims: Dip the cut edge of each egg white lightly in lemon juice, then into the paprika and celery salt mixture.
Make the filling: Mash the yolks with the slaw dressing, pickle juice, steak sauce, tomato paste, garlic, seasonings, red onion and celery until creamy.
Fill the eggs: Pipe the yolk mixture back into the seasoned egg whites.
Garnish and chill: Top with bacon, pickle and a celery leaf, then refrigerate for at least 20 minutes before serving.

Substitutions and Variations

Use mayonnaise: You can replace the slaw dressing with mayonnaise for a more traditional deviled egg filling. Taste and adjust the seasonings since you’ll lose some of the sweetness and tang from the slaw dressing. You could also use spicy mayonnaise!
Make them spicy: Add prepared horseradish, hot sauce or both to the filling. One reader found this especially helpful when her slaw dressing was on the sweeter side.
Use smoked paprika: Swap the regular paprika for smoked paprika if you want a little smoky flavor in the seasoned rim.
Change the garnishes: Try olives, pickled green beans, jalapeños or whatever you normally like in your Bloody Mary.
Make it spicy: Add hot sauce or horseradish to the yolk mix.
Try smoked paprika: Swap for regular paprika to add a deeper flavor.
Add olives: Garnish with chopped olives for a briny twist.

Serving Suggestions

With brunch: If you’re having them for breakfast or brunch, consider serving fresh fruit, toast or banana muffins on the side.
With other appetizers: Steak and shiitake bruschetta adds a contrasting crunch, while party roasted nuts and boiled peanuts are easy to make. More ideas are spicy basil chicken skewers and puff pastry cheese twists.
Drinks: You can’t go wrong with a Canadian Caesar cocktail to echo the wonderful Bloody Mary flavors. Or try Bloody Mary eggs with vodka martinis.

How to Store Bloody Mary Deviled Eggs with Bacon

Store: Keep leftover deviled eggs covered in the refrigerator for up to 3 days.
Make ahead: You can cook and peel the eggs and prepare the filling a day ahead. Keep them separately covered in the refrigerator, then rim, fill and garnish the eggs closer to serving.
Freeze: I don’t recommend freezing deviled eggs because the texture of both the whites and filling changes after thawing.